I had never made little financiers before, but with browned butter and fresh berries, can you really go wrong? Happy Monday!
1/2 cup + 5 Tbsp unsalted butter
1 cup sliced almonds
1/2 cup flour
1 1/2 cups plus 2 Tbsp powdered sugar; additional for dusting
5 large egg whites
2 Tbsp honey
2 cups fresh raspberries, halved
Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown, but not burnt, 6-7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3-4 minutes.
Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; whisk in 1 1/2 cups plus 2 Tbsp powdered sugar. Add egg whites; mix until smooth. Fold in honey. Fold brown butter into batter.
Arrange a rack in middle of oven; heat to 375 degrees. Coat a mini muffin pan with nonstick cooking spray. Pour 1 generous Tbsp batter into each prepared mini muffin cup. Top with 3-4 raspberry halves.
Bake until cakes are golden brown and just cooked through, 15-16 minutes. Let cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust with powdered sugar just before serving.
source: recipe adapted from Bon Appétit, May 2012